Monthly Archives: January 2011

French Tarragon (Artemisia dracunculus) seems to be one of the least familiar of the culinary herbs that are commonly found in dried and fresh forms in grocery stores.
French Tarragon is easily grown in many climates and has a wonderful anise flavor similar in some ways to basil but unlike basil will come back year after year.

French Tarragon rarely sets seed so it is best to purchase a plant. When you see tarragon seed packets they are not French Tarragon and will not have the wonderful flavor and aroma of French Tarragon.

Since French Tarragon is related to sagebrush it can have a wild look to it. Plant French Tarragon in sun in well drained soil either in the ground or in a pot. French Tarragon can get quite large (2′ x 2′ or more) but since you will be trimming it regularly for use the growth can be easily controlled.

French Tarragon goes well with poultry, fish, meats, salads, and salad dressings, and is often used to make herbal vinegars and oils. Tarragon is an ingredient in fines herbes and Béarnaise sauce.

French Tarragon is also helpful for digestion and do to its numbing effect when chewed has been used for toothache.

Since it does not hold its flavor well when dried it is best to use French Tarragon fresh or freeze for later use. Pesto can be made with a many herbs other than basil – including French Tarragon. Just replace the basil with French Tarragon. Pesto can be made ahead and frozen for later use although some recommend adding the garlic just before use.

Like this:

I will be teaching gardening classes again beginning Tuesday, January 11. So, if you are in the Northern Utah area check out the schedule on my website to see if there are classes that may be of interest to you. I also teach for groups so if you have a group and a topic you would like taught just let me know.